 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 2 | ounces | pasta shells | 2/3 | cup | Chickpeas (use 1 can) drained & rinsed | 1/3 | tablespoon | eggs, white only | 2/3 | cup | ricotta cheese | 1/3 | ounce | grated parmesan | 1/3 | small | Onion, chopped | 1/3 | clove | Garlic | 1/2 | cup, shredded | mozzarella cheese |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Preheat oven to 350 oF (180 oC) | | 2 | Cook pasta according to package directions. | | 3 | Meanwhile, place chickpeas and egg whites in food processor. Cover and process until smooth. | | 4 | Add ricotta, parsley, parmesan, onion and garlic.
Cover and process until well blended. | | 5 | Pour 1.25 cup (300 ml) of spaghetti sauce into ungreased 13 x 9 inch (33 x 23 cm) baking dish, set aside. | | 6 | Drain pasta. Stuff with chickpea mixture. Place over sauce.
Drizzle with remaining sauce. | | 7 | Bake, uncovered, for 30 minutes. Sprinkle with mozzarella cheese. Bake 5 to 10 minutes longer or until cheese is melted. |
|
